Browsing by Author "Küçüköner, E."

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Influence of Different Fruit Additives on Some Properties of Stirred Yoghurt During Storage
(2004) Küçüköner, E.; Tarakçi, Z.
In this study, stirred type yoghurt with rosehip, cornelian andmorello cherry (jam), grape (molasses), date (pulp) added and control set type yoghurt were produced and stored up to 10 days at 4 ± 1°C. Physico-chemical, microbiological properties and sensory quality of yoghurt samples were evaluated at day 1, 6 and 10 of storage. According to analysis during storage total solids were found to be 14.58-20.51%, fat 2.95-3.10%, protein 3.61-4.34%, ash content 0.82-1.08%, titratable acidity (TA) 1.27-1.62, and pH 3.93-4.29 were found during storage. Syneresis and TA increased over the storage period. Total mesophilic bacteria count were significantly different among yoghurt samples (p < 0.05). Moreover, mold and yeast count showed significant increase during storage period. Sensory evaluation showed that there were no statistical differences among the yoghurt samples.
Microbial Changes on Full and Reduced Fat Edam Cheese During Maturation
(S. Karger AG, 1999) Küçüköner, E.; Martin, J.H.
The objective of this research was to determine the microflora of full fat and reduced fat Edam cheese during maturation. Reduced fat (16% fat) and full fat (28% fat) Edam cheese was stored up to 20 weeks at 6°C after manufacture. The cheeses were analyzed for pH, moisture, total solids, fat and protein content. Reduced fat cheese had higher protein and water content than full fat. We determined total bacteria, lactococci, and lactobacilli counts of reduced and full fat cheese during 5 months of ripening. Results revealed that total bacteria counts were about 1.9×105/g at one day for reduced fat cheese and 8×106/g for full fat cheese. Total counts decreased during maturation in both cheeses. Initial lactococcal counts were about the same in both products.